April 21, 2010

Bruschetta with White Beans

Bruschetta with White Beans

Unlike most bruschetta recipes which are made with raw veggies and served at room temperature, this one is cooked and served warm...and it's very tasty! Garlic, crushed red pepper, lemon zest, and fresh rosemary are sauteed in olive oil. Cannellini beans (and their liquid) are added next, and mashed until the mixture reaches a chunky consistency. The recipe suggests draining and rinsing the beans, and reserving the liquid--but seeing as how you add the liquid right back, I think you can probably just dump in the whole can (the 5 tablespoons of liquid is almost exact). Fresh Italian parsley and a little brown sugar are added to the mash, and I added 1/4 teaspoon of salt too. The crushed red pepper adds a little background heat, but some freshly ground black pepper might be a good addition too. The mixture was savory and surprisingly very filling, but I guess protein-rich beans will do that! The garlic, lemon, and rosemary are amazing and fragrant, and they add such a nice flavor to the otherwise bland beans. Served on top of thick-cut toasts, this recipe makes a great appetizer or even a side to a light soup or salad. And although it's suggested that this be served warm, it was actually okay slightly chilled.

Make again? Yes...I almost ate the whole thing in one sitting!



Bruschetta with White Beans
Vegetarian Times, March 2006

No comments:

Post a Comment